Description
This authentic Banh Mi recipe features tender marinated pork grilled to perfection, combined with crunchy pickled vegetables and fresh herbs, all packed into a crisp toasted baguette for a perfect balance of savory, spicy, and tangy flavors. Ideal for a satisfying and flavorful Vietnamese sandwich experience at home.
Ingredients
For the Pork Marinade
- 1 pkg. pork tenderloin, trimmed (2 – 2½ lbs. total, 2 pieces)
- 2 shallots, peeled and roughly chopped
- ¼ cup lemongrass (white inner part from 3 stalks, finely chopped)
- ⅓ cup fish sauce
- 3 tablespoons oyster sauce
- 3 tablespoons lime juice
- 3 tablespoons pure maple syrup
- 2 tablespoons brown sugar
- 1 inch ginger, peeled (or 1 teaspoon ground ginger)
- 5 cloves garlic, peeled (or 1 teaspoon garlic powder)
- 1 tablespoon toasted sesame oil
- 1 tablespoon vegetable or canola oil
- 1 tablespoon Asian chili sauce (like Sambal Oelek or Sriracha)
- 1 teaspoon ground coriander
- 1 teaspoon Chinese 5 spice powder
For the Pickled Vegetables
- ½ cup rice vinegar
- ½ cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup matchstick carrots (about 2-3 carrots)
- 1 cup daikon, cut into matchsticks (can substitute radishes)
For the Sandwich Assembly
- ¾ cup mayonnaise
- 1-3 teaspoons Asian chili sauce (like Sambal Oelek or Sriracha), to taste
- 6-8 soft French baguettes, about 8 inches each (or long crunchy rolls or baguettes cut sandwich size)
- pâte (optional)
- 1 English cucumber, thinly sliced lengthwise
- 4-6 jalapeños, thinly sliced
- 1 cup chopped fresh cilantro leaves
- Maggi seasoning (optional, for drizzling)
Instructions
- Pickle the Vegetables: In a microwave-safe bowl or liquid measuring cup, combine rice vinegar, water, sugar, and salt. Microwave until boiling (about 60 seconds) or heat on the stovetop, then whisk to dissolve the sugar and salt completely. Place matchstick carrots and daikon into a large jar or bowl, pour the hot brine over them ensuring they are fully submerged by pressing down with a spoon. Let the mixture cool to room temperature for 30 minutes, then cover and refrigerate for at least 10 minutes before use, preferably 24 hours for best flavor.
- Prepare the Pork: Freeze the pork tenderloin for 1–2 hours to make slicing easier. Slice each tenderloin in half horizontally, then cut into long, thin ¼-inch slices lengthwise. Lay slices flat, cover with plastic wrap, and pound gently with a meat mallet to about ⅛ inch thick.
- Make the Marinade: Add shallots, lemongrass, fish sauce, oyster sauce, lime juice, maple syrup, brown sugar, ginger, garlic, toasted sesame oil, vegetable oil, Asian chili sauce, ground coriander, and Chinese 5 spice to a high-powered blender. Blend until smooth.
- Marinate the Pork: Place sliced pork in a large bag or shallow dish and pour marinade over the meat. Seal or cover and refrigerate for 4–8 hours, the longer the better for flavor infusion.
- Prepare the Grill and Toast Buns: Remove pork from fridge and let rest at room temperature for 30 minutes. Heat an outdoor grill or indoor grill pan to high heat, greasing as needed. Split and open baguettes, then grill the cut sides for 1–2 minutes until nicely toasted. Alternatively, broil rolls in the oven for about 5 minutes until toasted. Set aside.
- Cook the Pork: Working in batches, place marinated pork slices on the hot grill or grill pan in a single layer. Cook for about 2 minutes per side until just cooked through—avoid overcooking to keep meat tender. Remove cooked pork to a plate.
- Prepare the Spicy Mayonnaise: Whisk together mayonnaise and Asian chili sauce until well combined to desired heat level.
- Assemble the Sandwich: Spread a thin layer of the spicy mayo on top and bottom of each toasted baguette. Optionally, spread pâte on the bottom half. Layer sliced grilled pork, drained pickled vegetables, cucumber slices, jalapeño slices, and fresh cilantro leaves. Drizzle with Maggi seasoning if using. Serve immediately for best texture and flavor.
Notes
- For the lemongrass, use the white inner stalks only for best flavor; the tough outer leaves can be discarded.
- Pickled vegetables taste better when made a day ahead but can be prepared alongside the pork marinade if short on time.
- If you don’t have a grill, a hot grill pan or cast iron skillet works well to sear the pork.
- Freeze the pork slightly before slicing to help get thin, uniform slices.
- Maggi seasoning is optional but adds an authentic umami boost; can substitute with a splash of soy sauce or Worcestershire sauce.
- Pâté adds richness to the sandwich but can be omitted for a lighter option.
- Adjust the amount of chili sauce in the mayo and marinade to control spiciness based on preference.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: Vietnamese
